Zucchini Stuffed Rice Recipe

Name: Zucchini Stuffed Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large zucchini; 1 lb whole tomato; 1 cup rice, cooked; 1 tablespoon butter or 1 tablespoon margarine; 2 tablespoons oil; ½ cup onion, chopped; 1 tablespoon garlic; 1 teaspoon salt; ¼ teaspoon pepper; 1 pinch dried parsley; ½ cup water

Servings: persons

1 large zucchini
1 lb whole tomato
1 cup rice, cooked
1 tablespoon butter or 1 tablespoon margarine
2 tablespoons oil
½ cup onion, chopped
1 tablespoon garlic
1 teaspoon salt
¼ teaspoon pepper
1 pinch dried parsley
½ cup water

1
Cut off zucchini's stem and tip and cut in half lengthwise.
2
Scoop out and discard seeds.
3
Drain tomatoes and reserve liquid.
4
Add water to liquid to make 1 Cup.
5
In a small saucepan, combine tomato liquid, rice, and butter.
6
Heat to boiling.
7
Simmer uncovered for about 5 minutes.
8
In another pan saute onion and garlic in oil until golden.
9
Add tomato liquid to onion mixture, and mash with a fork.
10
Add in rice mixture, salt and pepper.
11
Stir over medium heat until heated through, about 5 minutes.
12
Fill zucchini halves with rice mixture.
13
Arrange filled zucchini in a 13x9 inch pan.
14
Pour 1/2 C water in bottom of pan.
15
Cover tightly with foil.
16
Bake at 350 for 1 hour or until zucchini is tender.
17
Sprinkle with parsley.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large zucchini, 1 lb whole tomato, 1 cup rice, cooked, 1 tablespoon butter or 1 tablespoon margarine, and more.

Yes, Zucchini Stuffed Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Stuffed Rice

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